Bean

Whether you like football or not, white bean dip with harissa and crispy homemade pita chips is nothing to complain about.

How a saucy ragù turned Deb Perelman’s two naysayers into devoted fans.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

It's gluten-free, packed with protein, and makes the best savory pancakes around.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

We're very on board with or food director's current obsessions.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

When in doubt, frittata.

Step away from the olive bar. Marinating your own beans, artichoke hearts, and veggies at home couldn't be easier, or more impressive.

This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.

The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

Use it to lure friends and family over for a fall stew party.

Carla Lalli Music ate a bowl of magic brothy butter beans. Now she has the secret recipe, and she's ready to evangelize.

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

Editor in chief Adam Rapoport shares his bean strategy for making a pot on Sundays and repurposing them in multiple recipes.

You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!

This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.

The ham hock in this stew lends a rich, smoky essence that flavors the beans from the inside out.